Thai Cashew Chicken Bowl

• 150 g Jasmine rice
• 300 ml Water
• 350 g Chicken thighs, boneless, skinless
• 30 ml Light soy sauce
• 30 ml Oyster sauce
• 2 tsp Caster sugar
• 1 tbsp Toasted sesame oil
• 1 medium Yellow onion
• 1 medium Red pepper
• 2 cloves Garlic
• 15 g Ginger root
• 60 g Cashew nuts, unsalted
• 2 Spring onion
• 1 Lime

1. Rinse the jasmine rice until the water runs mostly clear, then add it to a saucepan with the water. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes.
2. Meanwhile, cut the chicken into bite-sized pieces. Thinly slice the onion and pepper, finely chop the garlic, and grate the ginger. In a small bowl, stir together the light soy sauce, oyster sauce and caster sugar until the sugar dissolves.
3. Heat a wok over medium-high heat and toast the cashew nuts for 2 to 3 minutes, stirring, until lightly golden; tip onto a plate. Add the toasted sesame oil to the wok, then stir-fry the chicken for 4 to 6 minutes until browned and cooked through. Add the onion and pepper and cook for 3 to 4 minutes until just tender.
4. Add the garlic and ginger and stir-fry for 30 seconds until fragrant. Pour in the sauce and toss for 1 to 2 minutes until glossy and clinging to the chicken. Return the cashews to the wok, then take off the heat.
5. Slice the spring onions and cut the lime into wedges. Fluff the rice, divide between bowls, and spoon the cashew chicken over the top. Finish with spring onions and a squeeze of lime to taste.

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